Description
Brown Sugar Pop Tart Cookies combine buttery, tender cookie dough with a sweet, cinnamon-spiced brown sugar filling, topped with a lightly glazed cinnamon-sugar frosting. These cookies are inspired by the flavors of classic pop tarts and make a delightful treat perfect for any time of day.
Ingredients
Scale
For the Cookies:
- 2 ¼ cups (270 g) all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ cup (1 stick, 113 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (107 g) packed light brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ¼ cup (60 g) sour cream room temperature
For the Filling:
- ¾ cup (163 g) packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 5 tablespoons unsalted butter softened
- ½ teaspoon vanilla extract
For the Glaze:
- 1 cup (120 g) powdered sugar
- ¼ teaspoon ground cinnamon
- 2-3 tablespoons milk
- 1 tablespoon corn syrup (optional)
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cornstarch, and salt. Set aside for later use.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream the unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed to ensure even mixing.
- Add Sour Cream: Mix in the sour cream until thoroughly incorporated, again scraping down the bowl as necessary.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients on low speed and mix until just combined. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1 hour.
- Make Brown Sugar Filling: In a small mixing bowl, stir together the packed light brown sugar, all-purpose flour, and ground cinnamon. Mix in the softened unsalted butter and vanilla extract, working the butter into the mixture with your hands until a soft paste forms. Chill the filling for 30 minutes.
- Preheat Oven and Prepare Baking Sheets: Position a rack in the center of the oven and preheat to 350°F (180°C). Line two cookie sheets with parchment paper.
- Form Cookie Dough Balls: Using a small cookie scoop, portion the dough into 2 tablespoon balls (about 40 g each). Flatten each dough ball slightly and place about ½ teaspoon of the brown sugar filling in the center.
- Enclose Filling: Fold the cookie dough around the filling so that no filling is visible or peeking out. Lightly flour your hands if the dough becomes sticky.
- Arrange and Chill Cookies: Place the filled cookies on the prepared baking sheets spaced 2 inches apart. Flatten them slightly with the palm of your hand. Chill the assembled cookies for 15 to 20 minutes to prevent spreading and filling leakage during baking.
- Bake Cookies: Bake in the preheated oven at 350°F (180°C) for 12 minutes or until the cookie edges are set and the centers remain puffy. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, ground cinnamon, and 2-3 tablespoons of milk. Add corn syrup if using to achieve a shiny glaze that sets well.
- Glaze Cookies: Once the cookies have cooled completely, spread the glaze evenly over the tops of each cookie.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days. The glaze will harden, making them easy to stack with parchment paper between layers.
- Refrigeration is optional and can help extend freshness; bring cookies to room temperature before serving for best texture and flavor.
- Freeze baked cookies in a single layer until solid, then transfer to a freezer-safe bag or container for up to 2 months. Thaw before serving.
- Unbaked filled cookie dough balls can be frozen by laying them on a baking sheet to freeze solid, then storing in a sealed bag. Bake from frozen, adding 1 to 2 minutes to baking time.
- If dough feels sticky during assembly, lightly flour your hands to make handling easier.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
